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Salt and Pepper Crusted Burgers with Goat Cheese, Frizzled Shallots and Cabernet BBQ Sauce

Grey Salt and pepper form a delicious crust on these quick and easy, yet elegant burgers. I was first introduced to Grey Salt from watching the Food's flavor is so wonderful-now I'm hooked. It can be found in the spice section of many grocery stores, but if unable to find grey salt you may use a coarse sea salt instead.


1 tablespoon all purpose flour
1 teaspoon kosher salt
1 large shallot, very thinly sliced and separated into rings
2 tablespoons Colavita Extra Virgin Olive oil
1 1/4 pounds freshly ground beef chuck
1 1/4 pounds freshly ground beef sirloin
1/4 cup Grey Poupon Dijon Mustard
2 tablespoons coarse Grey Salt or Sea Salt
2 tablespoons freshly ground pepper
Oil to brush the grill
6 Kaiser rolls
6 (3/4 inch thick) slices of goat cheese
6 Bibb lettuce leaves
12 plum tomato slices
1/2 cup prepared barbeque sauce
1/4 cup Sutter Home Cabernet Sauvignon


Preheat a gas grill to medium-high heat. Whisk together the flour and the salt in a small bowl. Add the shallots and stir to coat. In a medium sized skillet (with a fire-proof handle) heat the Colavita olive oil over the hot grill. Add the flour coated shallots and cook until golden brown and frizzled looking. Remove shallots with tongs and place on paper towels to drain. To make the patties, combine in a large bowl the beef chuck and the beef sirloin. Gently combine the meat and form into 6 equal sized patties. Brush both sides of each patty with the Grey Poupon Dijon mustard. Combine the grey salt and the pepper on a large plate or piece of waxed paper. Gently press each patty into the salt and pepper, coating both sides. Brush the grill rack with oil. Place each patty on the grill, close lid and cook for 4 minutes. Using a spatula flip the patties and cook in a closed grill an additional 5 minutes. During the last 2 minutes of cooking arrange the Kaiser rolls split side down on the grill rack to lightly toast. Top each patty with the goat cheese just before removing from the grill. To assemble the burgers, arrange one Bibb lettuce leaf on the bottom half of each roll. Top with 2 tomato slices and a cooked patty, cheese side up. Evenly divide the frizzled shallots between each, arranging on top of the cheese. Whisk together the BBQ sauce and the Sutter Home Cabernet; drizzle over the frizzled shallots on each, evenly dividing. Top with remaining roll halves and serve immediately.